Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flower

Guiné, Raquel; Pedro, Ana; Matos, Joana; Barracosa, Paulo; Nunes, Cláudia; Gonçalves, Fernando

doi:10.1007/s11694-016-9386-0

Cited by 5 publications

(5 citation statements)

References 37 publications

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“…The contents of phenolic compounds (34.35 mg gallic acid equivalent [GAE]/g plant) and flavonoids (2.92 mg quercetin equivalent [QE]/g plant) of petals from black D. pinnata are similar to those reported for some edible flowers of the Asteraceae family; for example, the total phenolic compound content has been reported for Cirsium vulgare (30.047), Cirsium palustre (31.16), 24 and Achillea biebersteinii (27.89) 25 . A similar flavonoid content has also been reported for Cynara cardunculus L. (23.4), 26 Tanacetum cadmium ssp. cadmium (23.83), 27 and Tanacetum argyrophyllum var.…”

Section: Resultssupporting

confidence: 80%

Phytochemical profile of petals from black Dahlia pinnata by flow injection analysis–electrospray ionization–Fourier transform ion cyclotron resonance mass spectrometry

Granados‐Balbuena,

Díaz‐Pacheco,

García‐Meza

et al. 2023

Phytochemical Analysis

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IntroductionDahlia pinnata Cav. is a flower native to Mexico that has many applications; in particular, its petals have been used for ornamental, food, and medicinal purposes, for example to treat skin rashes and skin cracks. It has been reported that the medicinal properties of plants are generally related to the phytochemical constituents they possess. However, there are few studies on black D. pinnata.ObjectivesThe present study was aimed at qualitatively and quantitatively determining the phytochemical profile of petals from black D. pinnata.MethodologyPhytochemicals from Dahlia petals were extracted by consecutive maceration (hexane, dichloromethane, and methanol); then, the extracts were analyzed through colorimetric assays and UV–Vis spectroscopy for qualitative identification and quantification of phytochemical compounds, respectively. The methanolic extract was analyzed by flow injection analysis–electrospray ionization–Fourier transform ion cyclotron resonance mass spectrometry (FIA‐ESI‐FTICR‐MS) in negative and positive mode.ResultsQuantitative phytochemical profiling of the methanolic extract by UV–Vis spectroscopy indicated high contents of phenolic compounds (34.35 ± 3.59 mg EQ/g plant) and sugars (23.91 ± 1.99 mg EQ/g plant), while the qualitative profiling by FIA‐ESI‐FTICR‐MS allowed the tentative identification of several flavonoids and phenolic acids. Kaempferol‐3‐rutinoside, pelargonidin‐3‐(6″‐malonylglucoside)‐5‐glucoside, rutin, kaempferol‐3‐(2″,3″‐diacetyl‐4″‐p‐coumaroylrhamnoside), and myricetin‐3‐(2‴‐galloylrhamnoside) were the main compounds detected.ConclusionThe results expand our knowledge of the phytochemical constituents of petals from black D. pinnata.

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Section: Resultssupporting

confidence: 80%

Phytochemical profile of petals from black Dahlia pinnata by flow injection analysis–electrospray ionization–Fourier transform ion cyclotron resonance mass spectrometry

Granados‐Balbuena,

Díaz‐Pacheco,

García‐Meza

et al. 2023

Phytochemical Analysis

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“…Hence, the choice of the drying temperature has a very important impact over the fastness of the process, but this gain in time must be weighed with the possible loss in quality if very high temperatures were used. Nevertheless, it is believed that mild temperatures, up to 50-60 °C do not influence the phenolic compounds or proteins, which might be degraded if at temperatures in the range 80-100 °C or higher (Correia et al, 2016;Guiné et al, 2017).…”

Section: Activation Energymentioning

confidence: 99%

Drying kinetics and mass transfer properties in the drying of thistle flower

Guiné

Fontes

Lima

2019

Braz. J. Food Technol.

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Thistle flowers, and particularly their stigmas, are used to coagulate milk in the production of a number of traditional Portuguese cheeses due to their high milk-clotting activity provided by the high content of aspartic proteases. The aim of the present work was to determine the mass transfer properties of thistle flower under different drying conditions: natural drying and convective drying. Convective drying took place in a convection chamber set at different temperatures (35 to 65 °C) and the process was terminated when the sample presented a moisture content of about 5% or less. The traditional drying method was also used, placing the thistle flowers in a dry place sheltered from the sun, and leaving them to dehydrate at the variable room temperature. The present work allowed for the conclusion that convective drying was much faster than natural drying, and that the drying rate increased with temperature. The drying curve revealed an initial constant rate period followed by a falling rate. All the five thin layer models tested to fit the experimental data were shown to adequately describe the drying of the thistle flowers, but the best one was the Page model. The drying constant increased with temperature as did the effective diffusivity and the mass transfer coefficient. The results allowed one to estimate the activation energy for moisture diffusion (57 kJ/mol) and for convective mass transfer (78 kJ/mol). Thus this study showed the possibilities for designing efficient drying processes for the thistle flower used for milk-clotting in the manufacture of traditional cheeses.

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“…Furthermore, they contain bioactive components, such as phenolic compounds, which contribute to their high antioxidant activity, while also conferring color and aroma. Other biological effects include antimicrobial and anti-inflammatory activities which are also reported to inhibit cell proliferation, turning them into a potential ally for cancer treatment and prevention [ 7 , 8 , 9 , 10 ]. Still, it is important to bear in mind what amounts need to be ingested for these health effects to be effective on the human body.…”

Section: Introductionmentioning

confidence: 99%

Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

Guiné

Florença

Moya

et al. 2020

Foods

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This study investigated the knowledge and use of edible flowers (EF) in two countries, Portugal, in Europe, and Costa Rica, in Latin America, and aimed to evaluate the similarities and/or differences regarding the utilization of EF in gastronomy. This work consisted of a questionnaire survey, undertaken on a sample of 290 participants. The results indicate that most people surveyed (87%) have heard about EF but believe there is not enough information about them (96%). Only one third of participants consider there are risks associated with the consumption of EF, being those related to toxicity and pesticides. Significant differences (p < 0.05) were found between participants from the two countries but not with different professional areas. About half (48%) of the participants had already consumed EF, mostly for decoration or confection of dishes (77% positive answers) and in salads (75%). The flowers consumed most frequently were chamomile and rose, respectively, in Costa Rica and Portugal. Reasons pointed out to consume EF include decoration, taste, novelty and aroma, while aspects such as nutritional value or antioxidant capacity are prized by fewer consumers. EF were mostly acquired in supermarkets, cultivated at home or collected in the wild. In general, most participants (85%) consider the use of EF in gastronomy interesting, but less than one third (27%) believe we should eat EF more often. Finally, discriminant function analysis revealed that country was the variable for which the differences in the consumption of EF was more pronounced, while education level and age group showed the lowest variability between groups.

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Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flower

Cited by 5 publications

References 37 publications

Phytochemical profile of petals from black Dahlia pinnata by flow injection analysis–electrospray ionization–Fourier transform ion cyclotron resonance mass spectrometry

Phytochemical profile of petals from black Dahlia pinnata by flow injection analysis–electrospray ionization–Fourier transform ion cyclotron resonance mass spectrometry

Drying kinetics and mass transfer properties in the drying of thistle flower

Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

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